COCONUT CUSTARD CREAM PIE

Coconut Custard Cream Pie image

Provided by Brenda

Categories Pie

Time 10m

Yield 1 nine inch pie, 6 serving(s)

Number Of Ingredients 13

1 (15 fluid ounce) can Coco Lopez
1 (12 fluid ounce) can evaporated milk
4 tablespoons cornstarch
1 tablespoon flour
1/2 teaspoon vanilla
3 tablespoons butter
1/8 teaspoon salt
3 egg yolks
2 drops yellow food coloring (optional)
1 cup flaked coconut
1 (8 ounce) container Cool Whip
1/4 cup toasted coconut
1 (9 inch) baked pie crusts

Steps:

Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
Cook in top of double boiler or medium non-stick pot.
When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
Add in vanilla, coconut, and food coloring.
Cook until well thickened.
Pour into prepared pie shell.
When cooled, top with Creamy Cool Whip then toasted coconut.

Nutrition Facts : Calories 673.6, Fat 51.7, SaturatedFat 37.8, Cholesterol 127.9, Sodium 384.8, Carbohydrate 46.1, Fiber 3.4, Sugar 21, Protein 10.2